How to Make It

Heat the oil in a large skillet over medium heat. Add the ground beef and onions; cook, stirring, until the beef is no longer pink and the onions are slightly tender.

Spoon the browned ground beef and onions into the bottom of a slow cooker (at least 4-quart size). Add the gravy mix and toss.

Pour cream-style corn over the ground beef mixture and top with half of the shredded cheese.

Top with hash browns; sprinkle with salt and pepper. Top with the remaining shredded cheese.

In a bowl mix the soup with evaporated milk; taste and season with salt and pepper. Spoon the soup mixture evenly over the hash browns and cheese. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.